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Dominica Gourmet

Dominica Gourmet

A blog about foods from Dominica

Green papaya salad with fried snapper

June 15, 2021

I love papaya! Growing up in Dominica, I considered myself fortunate to have two papaya trees in my backyard. They were treasured trees that always delivered papayas year-round, which my parents would share with our neighbors, family and friends.

Before moving to California, papaya salad wasn’t something I was interested in exploring. I only ate papaya ripe as a delightful fruit, green—in stew, curry, boiled in braff (broth) or sancouche. In my childhood, eating papaya raw would’ve been met with a jeer. It’s just something we didn’t do back then.

Since moving to the San Francisco Bay Area, I’ve gotten to appreciate papaya salad, mainly because it’s served in some Asian restaurants that I visit. The restaurants serve the Thai version that is made with palm sugar. However, I put a spin on my recipe and changed it to make it more savory and with fewer ingredients.

The ingredients I used are straightforward—Lemon juice, salt, garlic, tomatoes, carrots, green onion, and roasted peanuts.

If you have access to green papaya, I strongly recommend the salad. It’s not only delicious, but It’s also loaded with antioxidants that can reduce inflammation, fight disease and help keep you looking young.

Here’s how I prepared my green papaya salad to eat with fried yellow tail snapper:

Papaya salad

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 mins
Course lunch, Main Course, Side Dish
Cuisine Asian
Servings 3 people

Ingredients
  

  • ½ Green papaya (shredded) I used a very green one. Depending on the size, you'll need to adjust your ingredients.
  • 1 tbsp lemon juice You can use lime
  • salt taste
  • 1 carrot (shredded)
  • 1 cup Cherry or grape tomatoes (slices)
  • ¼ cup green onions
  • ¼ cup roasted peanuts you can use your favorite nut
  • 1 tbsp garlic

Instructions
 

  • Cut, peel and shred papaya. I used a hand julienne shredder. If you don't have a shredder, use a grater.
  • Peel and shred carrots.
  • Cut green onions really small
  • Slice tomatoes down the middle
  • I then combined all ingredients
  • I topped it with the peanuts
Keyword papaya, snapper

in Dinner, Salads, Vegetarian

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Comments

  1. Deborah says

    June 15, 2021 at 5:15 pm

    5 stars
    Wow 😯 so appetizing !! Mouth watering

    Reply
    • admin says

      July 21, 2021 at 6:57 pm

      Hi Deborah,

      Thanks!

      Reply
  2. Chatmaine says

    June 15, 2021 at 7:10 pm

    Wow! This is a must try. Thanks 🙏🏽
    Looks scrumptious 😋.

    Reply
    • admin says

      July 21, 2021 at 6:58 pm

      Hi Chatmaine! Yes it was delicious. 🙂

      Reply

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Meet Mayma

Sakafete! Growing up in Dominica, food was central to socializing and in abundance. Cooking with my family was one of the highlights of my youth. We grew our produce and raised livestock, which often made it to our kitchen table. With my mother and grandmother's guidance, I discovered my passion for cooking at age 9. We used lots of verbal recipes then. Today, I share those culinary experiences with my children, using the fundamentals of Dominican cooking and making it our own. I'm not a trained cook/chef, however, as I embark on my food journey, I invite you to experience foods from the Caribbean island of Dominica. Let's cook!
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